Quick Raised Doughnuts Recipe
Ingredients
1 1/4 cups (300 ml) milk
1/3 cup (75 ml) butter or margarine
2 cups (500 ml) all-purpose flour
2 packages (1/4 ounce or 7 g each) active dry yeast
3/4 cup (200 ml) sugar
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground mace or nutmeg
2 eggs
3 to 4 cups (750 to 1000 ml) all-purpose flour
Oil for deep frying Honey Glaze confectioners sugar, or cinnamon-sugar mixture
Directions
Heat milk and butter to 120°F (48°C).
Assemble Doughmaker.
In large mixer bowl, combine 2 cups (500 ml) flour, yeast, sugar, salt, cinnamon, mace, eggs, and warmed mixture.
Mix with doughmaker at recommended speed for 3 minutes.
(It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 3 cups (750 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1 cup (250 ml) flour to form a moderately stiff dough.
Put into greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled (about 1 hour).
Punch down and turn dough out on lightly floured surface.
Cut dough in half.
Roll out each half to 1/4-inch (0.6 cm) thickness.
Cut with 3 1/2-inch (9.3 cm) or 2 1/2-inch (6.3 cm) doughnut cutter; dip cutter in flour as necessary to prevent sticking.
Save holes.
Press remainder of trimmings together.
Do not reroll dough more than once to avoid toughness.
Cover and let rise in warm place until doubled (about 1 hour).
Deep fry doughnuts in 370°F (190°C) oil until golden brown, turning once.
Drain on paper towels.
Spread glaze over warm doughnuts, or shake in confectioners sugar or cinnamon-sugar mixture.
Assemble Doughmaker.
In large mixer bowl, combine 2 cups (500 ml) flour, yeast, sugar, salt, cinnamon, mace, eggs, and warmed mixture.
Mix with doughmaker at recommended speed for 3 minutes.
(It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 3 cups (750 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1 cup (250 ml) flour to form a moderately stiff dough.
Put into greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled (about 1 hour).
Punch down and turn dough out on lightly floured surface.
Cut dough in half.
Roll out each half to 1/4-inch (0.6 cm) thickness.
Cut with 3 1/2-inch (9.3 cm) or 2 1/2-inch (6.3 cm) doughnut cutter; dip cutter in flour as necessary to prevent sticking.
Save holes.
Press remainder of trimmings together.
Do not reroll dough more than once to avoid toughness.
Cover and let rise in warm place until doubled (about 1 hour).
Deep fry doughnuts in 370°F (190°C) oil until golden brown, turning once.
Drain on paper towels.
Spread glaze over warm doughnuts, or shake in confectioners sugar or cinnamon-sugar mixture.
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